Combine oil and spices in a small bowl; set aside.
Rinse and pat dry chicken. Place in roasting pan. Gently pull chicken skin on breast away from the meat. Rub 1 to 2 teaspoons seasoned oil between chicken skin and meat. Rub remaining seasoned oil over chicken, coating it well.
Roast for 75 to 90 minutes or until internal temperature of thickest part of thigh reaches 165°. Cover breast with foil the last 30 minutes of baking to prevent overbrowning. Remove from oven; rest 5 minutes before slicing.